(Recipe can be found on the site Damn Delicious here.)
Step by Step Instructions:
Cauliflower chowder makes for a healthy yet comforting soup that will not leave you feeling guilty at all! Here’s what you’ll need: Parsley (fresh is best if you have it, but I didn’t so I went with dried parsley), Bay Leaf, 4 cups of Chicken Broth (low sodium for me), Head of Cauliflower (cut up the florets into small pieces and discard the stems), 2 chopped Carrots, 2 stalks of Celery chopped, 1 diced Onion, Salt & Pepper, 4 slices of Bacon chopped, 2 Garlic Cloves, 1/4 cup of Flour, and 2 tablespoons of Butter.
Let’s get started by grabbing a big pot and heating it over medium heat. Add 2 tablespoons of butter to the hot pot.
As the butter melts, mince the garlic. I used this super cool garlic chopper that allows you to cut garlic as fine as you’d like. Love it and my hands didn’t smell of garlic!
Once my garlic was done, I had the onions, carrots, celery and garlic ready to go.
Then add the veggies to the melted butter and stir regularly for about 4 minutes or until the vegetables become tender.
Here you can see my veggies were tender and the onions were translucent.
Add the cauliflower and 1 bay leaf to the pan.
Cook the cauliflower, stirring regularly, for about 4 minutes or until the cauliflower starts to become tender.
Then add 1/4 cup of flour to the pot.
Using a whisk, mix in the flour so that it starts to cook a bit and coats the veggies.
Adding about a cup at a time, pour in a cup of milk while whisking. Then pour in 4 cups of chicken broth while whisking. This prevents lumps and makes for a smooth and creamy soup.
After a few minutes, the soup will start to thicken. Turn the heat up and bring the soup to a boil.
Once the soup comes to a boil, reduce the heat to low and simmer for about 12-15 minutes.
After the soup simmers, it should be a bit thicker and the cauliflower needs to be tender.
Finally add salt and pepper to taste, and once you’re happy with the flavors serve up the soup. Add your favorite chowder toppings. I went with the chopped bacon, parsley, plus shredded sharp cheddar cheese, and some hot sauce to add a kick. Then dig in and enjoy! Happy chowder-ing!
4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1. Start off by by prepping your food. Chop up the caulflower into small florets, dice the onion along with 2 stalks of celery and 2 carrots. Once the 4 slices of bacon are cooked, chop it up. Finally mince 2 cloves of garlic.
2. Grab a large pot and turn the heat to medium. Add 2 tablespoons of butter, and once it’s melted toss in the onions, celery, garlic, and carrots and stir occasionally for about 4 minutes. You’re looking for the veggies to be tender.
3. Add the cauliflower florets along with 1 bay leaf to the pot and stir occasionally for another 3-4 minutes so that the cauliflower begins to get tender.
4. Add 1/4 cup of flour to the veggies and use a whisk to combine so that the flour is cooked a bit (about a minute), so you don’t get a raw flour taste, and the flour coats all of the veggies. Then add 1 cup of milk while whisking and 4 cups of chicken broth while whisking. You’re looking for the chowder to start to thicken a bit.
5. Let the mixture come to a boil (and stir regularly), and once it’s boiling, reduce the heat to a low setting and simmer for about 12-15 minutes. The cauliflower should then be tender and the soup will thicken up too. Add salt and pepper to taste, and serve up the chowder. No chowder is complete without garnishes…to mine I added some chopped bacon, shredded sharp chedddar cheese, dried parsley, and a few dashes of hot sauce. Perfection!